Brine Ingredients
One quart apple cider (Juice is OK too)
1/4 cup of kosher salt or 3 tbs. of canning salt
2 bay leaves – crushed
1 clove of garlic – crushed
1/2 teaspoon Peppercorns – cracked or 1 tbsp ground black pepper
Goose or Duck
1 to 1.5 lb of duck or goose breasts - skinless
Container
Glass is best, plastic (Tupperware) is OK too
Process
Mix all ingredients – making sure the salt dissolves.
Soak duck or goose for at least 2 hours, but 12 hours is best.
After brining, rinse duck or goose and pat dry with paper towels.
Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger).
Smoke for 4.5 – 5 hours. Allow to cool a bit, and put into the refrigerator.
Eat
Eat it cold.
Slice thin for Charcuterie with a game sauce like Bronco Bob's Raspberry Chipotle Sauce!
Slice thin for sandwiches with cheese, mustard and mayo.
Lasts a week or so.